I
come from a long line of gardeners.
Over the years, I’ve experimented with
many methods of composting, but they
all had the same two problems. First, not
everything decomposes at the same rate;
some material is still in its original form
even after a few months and has to be
returned to the bin. Second, even with
frequent turning, the compost doesn’t get
enough air, which leads to slow decom-
position.
This design, which I arrived at after two
previous attempts, solves both problems.
First, it’s raised off the ground 3 ft., sit-
ting on a 4-ft.-deep by 5-ft.-wide deck of
spaced boards. That allows for more even
airflow and improves aeration. As a re-sult, compost material breaks down more
quickly and more evenly.
To solve the other problem (material
not decomposing at the same rate), I in-
stalled an angled chute beneath the bin.
The chute is made from a screen captured
in a wooden frame. I rake compost out of
the bin and onto the screen. After letting
it sit for a few days to dry, which makes
it easier to sift, I tap the bottom of the
screen with a shovel to create a bounce.
Material ready for use falls through into
the area for finished compost. Everything
else is moved down to a holding area, and
eventually goes back into the plastic bin.Fred Pappalardo gardens in Provincetown, Mass.A bin with built-in sifting
Essential steps for producing good, rich compost
Compost is made from the breakdown of organic material with nonorganic material
like minerals and sand added for texture. The heat generated kills any weed seeds
and reduces vegetable matter to finer particles. The resulting “black gold”—a loose,
odorless, rich source of nutrients—will greatly improve the quality of your soil and the
health of the plants that live in it.- Maintain a proper moisture level. This is critical for
making successful compost. Add just enough water to make
the ingredients glisten. - Turn the pile. Forking it from one bin to another will
speed up the composting process and solve problems like too
much water, too little air, or bad smells.
whaT To add:
• Garden trimmings and weeds
• dry leaves
• Vegetable waste
• Coffee grounds
• apple cores, banana peels, and
citrus rinds
• Rice
• Pasta (and the sauce if it
doesn’t contain meat)
• Salad greens (and the dressing
if it’s made from vegetable oil)
• BreadswhaT To Be waRy of:
• animal products, like meat,
bones, or fats—they will rot and
give off bad odors
• whole eggshells—crush them
first to help them decompose
• Shredded paper, except in small
amounts and only if the paperdoesn’t have a lot of ink
or color in it
• Sawdust made from pressure-
treated lumber
• anything that might be toxic
to you. Remember, whatever
goes into your compost goes
into your vegetable garden
and ultimately into you.- Add nitrogen. This will help bal-
ance the amount of green and brown
ingredients in your pile.
32 FINE woodworkINg Photos, this page: Melissa Lucas (top left, top right); Virginia Small (bottom three)
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